Medium 50 - 60 min

Garganelli with Shrimp and Chives

Garganelli egg pasta with shrimp, chives, red pepper flakes and diced tomatoes.

Products used for this recipe


1 pound medium shrimp, peeled and deveined

1 teaspoon fine sea salt or 2 teaspoons kosher salt

1 teaspoon red pepper flakes, crushed

4 tablespoons olive oil, divided

1 medium onion, thinly sliced

500 g La Molisana Garganelli

400 ml can of Regina Molisana diced tomatoes with juices

1 cup dry white wine

3 large cloves garlic, chopped

¼ cup fresh chives, chopped

¼ cup fresh Italian parsley, chopped

2 teaspoons fresh basil leaves

2 teaspoons dried oregano


Add shrimp, salt and crushed red pepper to a medium bowl and toss to coat.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir until cooked through, about 2 minutes. Transfer shrimp to plate and set aside.

To the same skillet add remaining tablespoon of olive oil and onion; cook and stir 5 minutes, or until translucent.

Add tomatoes with juices, wine, garlic and oregano. Reduce heat; stir and simmer 10 minutes or until sauce is slightly thickened.

Meanwhile, cook garganelli in a large pot according to package directions until al dente; drain.

Add shrimp, fresh chives, and pasta to tomato mixture; toss well to combine. Stir in basil and parsley; serve.
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